Food Processing Quiz

Q. Milk which needs to be condensed should have

1. Positive COB
2. Negative COB
3. Negative Alcohol Test
4. Negative COB and Alcohol Test

Answer: d)

• Clot on Boiling (COB): Test is used to perform stability of milk for heat processing or before condensing.
• If milk is kept as such at room temperature there will be increase in the acidity which is called developed acidity. If acidity is increased to more than 0.2% there is coagulation due to heat treatment which is the result of dissociation of calcium casinate salt. So, it is essential to know the heat stability of incoming raw milk.
• Alcohol Test: Test is used to perform abnormality of milk such as colostrums or mastitis milk.
• The alcohol test is used for rapid assessment of stability of milk for processing particularly for condensing and sterilization. The alcohol test is useful as an indication of mineral balance of milk and not as an index of developed acidity. 

Q. Marmalades are prepared from

1. Citrus fruit
2. Strawberry
3. Mango
4. Banana

Answer: a)

Marmalades (FSSAI Compendium 2.3.31): Marmalade means a mixture brought to a suitable gelled consistency of sugars and one or more of the products obtained from citrus fruit including pulp, puree, juice, aqueous extracts and peels. Jelly marmalade means product from which all the insoluble solids, or all insoluble solids except For a small proportion of thinly cut peel, have been removed during the process of manufacture. The prepared fruit content in marmalades shall be not less than 45 per cent.

Q. Which of the following is responsible for creamish white color of cow milk.

1. Carotene
2. Xanthophylls 
3. Anthocyanin
4. Riboflavin

Answer: a)

Carotene: Carotenes, are also called carotenoids, are a group of lipid-soluble hydrocarbons and their oxygenated derivatives are called xanthophylls. They derive their name from the principal coloring matter of carrot roots, namely carotene. They gives orange-yellow color.They are widely distributed in the plant world. The alternate double bonds in their structure are responsible for the color of carotenoids. Beta –carotene is the precursor of vitamin   A it yields two molecule of vitamin A by a cleavage at the centre of the molecule. As the compounds are unsaturated they are susceptible to oxidation, with concurrent loss of color. Carotenes obtained from natural extracts from annatto, saffron, paprika, tomatoes etc., are used as food colorant.

Q. Anti nutritional factor present in egg is.

1. Lysozyme
2. Albumin
3. Avidin
4. Gossypol

Answer: c)

Avidin: This protein is 0.05 per cent of the egg white protein. It is composed of 3 components A, B and C. It binds biotin and makes the vitamin unavailable. Avidin is denatured by heat and cooked eggs do not affect the availability of biotin.  

Q. Ultra Heat Treatment temperature of milk is

1. Between 50C and 72C
2. Between 72C and 105C
3. Between 105C and 120C
4. More than 135C

Answer: d)

Ultra Heat Treatment (UHT): Ultra heat treatment (UHT) pasteurization was developed in the 1950s. This usually encompasses temperature-time combinations of 135 to 150C (275 to 302F), for no hold (a fraction of a second). The success of UHT heat-treatment of milk depends on immediate aseptic packaging.  

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